18.25 oz. pkg. Betty Crocker chocolate fudge cake mix
9 tbsp. shortening, divided
1/2 c. cake flour, measured then sifted
1 egg
3 tbsp. water
3 (12 oz.) bags semi-sweet chocolate chips
3/4 tsp. peppermint extract

Combine cake mix, 3 tablespoons of shortening (melted), cake flour, and egg in a large bowl. Add the water a little bit at a time until the dough forms. Cover and chill for 2 hours.

Preheat oven to 350°F. On a lightly floured surface, roll out a portion of dough to just under 1/16 of an inch thick. To cut, use a lid from a spice container with a 1 1/2 inch diameter. Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating of non-stick spray.

Bake for 10 minutes. Remove from oven and cool completely.

Combine chocolate chips with peppermint extract and remaining 6 tablespoons of shortening in a large microwave-safe glass or ceramic bowl. Heat on 50 percent power for 2 minutes, stir gently, then heat an additional minute. Stir once again and if chocolate is not a smooth consistency, continue to zap at 30 second intervals until smooth. Use a fork to dip each wafer in the chocolate, tap the fork on the edge of the bowl so excess chocolate will run off. Place cookies on a wax paper lined baking sheet and refrigerate until firm.

Makes 108 cookies (the equivalent of 3 boxes).